I am absolutely dessert obsessed. When this gorgeous cookbook arrived at my doorstep, (Thank you Penguin Random House for generously sending it over in exchange for a review!) I was absolutely thrilled! Needless to say I had it all tabbed up with my favourites within minutes.
French-inspired pastry shop Bobbette & Belle based in Toronto, Ontario released this beauty late last year. This cookbook features a collection of over 100 recipes and variations of desserts all of which they sell in their pastry shop. While I have not had the opportunity to visit the shop (new mom problems), they have a line of treats they sell at The Bay Eaton Centre. Whenever I feel sorry for myself I will purchase a pack of their Oatmeal Chocolate Chip Cookies. They definitely aren’t cheap so I consider it an absolute treat and let me tell you….they are soooo worth the price. I was head over heels when I discovered this cookie recipe was revealed in the cookbook and yes they do taste almost the same!
The beginning of the book takes us to the Bobbette & Belle Story, essential tools and ingredients, general baking tips, tips for specific pastries and alternative baking & dietary restrictions. The sections are brief and not overwhelming (thank you!)
Chapters are divided into the following:
- Classic Cookies and Bars
- Layer Cakes
- Loaves, Scones, Bundts and Tortes
- Crumbles, Tarts and Pies
- French Macarons
- Chilled Crème Desserts
- Confections and Sweets
- Buttercreams, Frostings, and Fillings
Also included at the end: A source guide, conversion chart and a cross-referenced index.
Recipes are fairly easy to follow. Ingredients are listed in order of use and each recipe begins with a story, which I love. Ingredients are basic and most can be found at your local grocery store. All recipes have little tips at the bottom to help you through your baking. Hands on and total time are not included in the recipes however you will find the amount each recipe yields. The photography is GORGEOUS and each recipe has a picture.
Some of the recipes I have tabbed up:
- Double Chocolate Fleur De Sel Cookies
- Shortbread Cookies
- Amaretti Cookies
- Death by Chocolate Brownies
- Pecan Caramel Churchill Squares
- Cinnamon Pinwheels
- Double Chocolate Cupcakes
- Dark Chocolate Brownie Fudge Cake
- Chocolate Hazelnut Gianduja Cake
- “No Raisin” Carrot Cake (and may I add no pineapple too! Yay!)
- Apple Cinnamon Coffee Cake
- Blueberry Scones
- Sharp Cheddar and Chive Scones
- Cinnamon Pull-Apart Bread
- Apple Crumble
- Apple Galettes
- Salted Caramel Tart with Dark Chocolate Glaze
I managed to recreate the Amaretti Cookies as well as the Oatmeal Chocolate Chip Cookies. I didn’t have much success with the Amaretti and I am reluctant to blame the recipe for being poorly written until I reattempt it. I would like to give it the benefit of the doubt and hope that I made an error somewhere along the way! The Chocolate Chip Cookies are amazing and I have made 3 batches of them with pure success every time! Find the recipe and pictures below.
Ultimate Chocolate Chip Cookies
Makes 24 Cookies
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature but not soft
- ½ cup granulated sugar
- ½ cup loosely packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups large-flake rolled oats
- ¾ cup dark chocolate chips
- Put oven racks in the upper and lower thirds of the oven and preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat just to combine.
- With the mixer on low speed, slowly add the flour mixture to the creamed butter mixture, mixing until just combined and scraping down the sides of the bowl at least once. Add the oats and chocolate chips and mix until fully incorporated.
- Spoon 12 heaping tablespoons of cookie dough onto each lined baking sheet, leaving ample space between them.
- Bake for 8 to 12 minutes or until the cookies are light golden brown on the bottom. For even baking, rotate the sheets front to back and top to bottom halfway through. Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely. The cookies can be stored in an airtight container for up to 2 weeks.
Bobbette & Belle Tip: This recipe is particularly sensitive to the temperature of the butter. It needs to be room temperature but not too soft. If your kitchen is warm, use the butter before it reaches room temperature.
Overall I am in love with this cookbook and it is most definitely one that I will be baking from often!
A big thank you to Penguin Random House for sending me this cookbook in exchange for an honest review. All thoughts and opinions in this blog post are 100% my own.